31.   Aged cheeses are usually ready four to six months after milking, with nonaged varieties ready within weeks.

32.   Aged goat cheeses are less common than fresh in the United States, though makers are experimenting more and more.

33.   Brie, mozzarella and Swiss cheeses also are fine choices.

34.   Broil in an oven or toaster oven until cheese is hot and begins to brown.

35.   Broil until cheese is melted and bubbly.

36.   Broil until the cheese is bubbly.

37.   But she realizes all the cheese is gone.

38.   But there are no cheeses for the biscuits, baguettes for the jam or fancy produce for the oils and vinegars.

39.   But, of course, the cheese must be very, very good, and the pear perfectly ripened.

40.   Cheese is another village specialty.